Tomato Chuntey Sauce Chicken with Ginger Cilantro Brown Rice

About the sauce:
Tader joe's tomato chutney. It has cumin, curry spicy in it. I couldn't imagine how it would taste like, just curious, so got it. After I had the first taste of it, I was amazed, it is terrific! Beyond your imagination!
---I know I am not very knowledgeable, haven't had too much Indian food before~~

About the marinade:
I just did it in my way, mixed sauce with ginger, garlic, onion, cumin powder( whatever I have that also is listed in the tag), cut the chicken thigh but not break it, so those cuts can hold more sauce. Also , remember to add some sauce under the skin.

About the chicken:
My chicken had been lying in that terrific marinade for 4 days!!

My original idea:
I made it for my guest on Sunday, but baked it in the oven, broil it to finalize it. It was good, but still not dry enough. I know the best way may be grill or I can let it sit on rank and bake it, but it will take so long. So I was thinking about using pan and then use broil to get the crispy skin afterwards.

The real process ( sK encouraged me to be honest here )
Skin down first, but after I turned it over, I found because the sauce has sugar in it, so the sugar were burned and stick to the skin, very ugly.( Lesson1: sugary sauce is easy to get burned) and I didn't think broil would give me a crispy finish up. So I just threw away the skin. and kinda copied the brick grill way, covered my chicken by a foil , put another pot on it and presses it hard. if i had real heavy bricks, I think I could have my chicken done, but I didn’t. ( Lesson2 bone -in chicken is soooo difficult to be cooked in a pan). So, just broil it.

I remember in an ep of Good eats, he used brick to press the game hen on the grill. sK was wondering if that would make the chicken lose moisture. Now I know it is just great when it is dry, maybe it is only for chicken thigh or tender game hen? Next time, I will use my griddle and real brick! But i have to season it first :(

About the rice:

Very exciting! I read about the ginger rice a while ago in Bon appetite but didn't get chance to have a try. It is simple, just ginger and some butter. But you have to be generous to use 3 inches long ginger( minced of course) to match with 1cup rice. People made review saying that the ginger aroma was full of house; it did smell good but not as people said. Maybe because I didn't use rice cooker, or I was just lazy use fresh crushed ginger from tube instead of fresh ginger??

After rice is done, I wanted to create some colorful effects, so mix hot rice with cilantro leaves. And it came out very very very good. (I almost want to clain ' Cilantro is my second favourite herb!! But it is a tough decision with tarragon there) And since I am fan with ginger+lemon recently, but I was afraid it would go well when serve hot, so just a touch lemon zest as garnish.

About the platter:
The Indian flavor chicken and ginger cilantro rice are really perfect combination. It is a huge surprise.

I think sK will like to cook it with me, this summer, on a T-storm night, not very hot :)